Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life

Chávez‐Martínez, América; Gandarilla, Martha Estrada; Rentería‐Monterrubio, Ana Luisa; ACEVEDO, Mario Alejandro GALLEGOS; Figueroa, José Carlos Rodríguez

doi:10.17533/udea.vitae.v23n3a02

Cited by 4 publications

(2 citation statements)

References 14 publications

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“…All isolates were found to be viable, although there was an interaction effect between the salt concentration and the strain used. Similar results were reported by Castro et al, 2011 [29]; Swetwiwathana and Visessanguan, 2015 [30]; Chavez-Martinez et al, 2016 [31]; Das, Khowala and Biswas, 2016 [32]; Todorov et al, 2017 [33]; and Patil, Disouza and Pawar, 2019 [34] and are due to the characteristics of each bacterial species and their resistance mechanisms.…”

Section: Discussionsupporting

confidence: 81%

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

2021

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The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.

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Section: Discussionsupporting

confidence: 81%

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

2021

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“…Meat samples (treated with nitrite encapsulated in cellulose–starch gel composite and control) of 10 g (from the top of the sample to 5 cm in depth) were used for the microbiological analysis. After homogenization in a stomacher bag mixer (BagMixer 400; Interscience, Cantal, France) and serial dilution in sterile Ringer’s solution (Merck, Darmstadt, Germany), the samples were used for the enumeration of the following microbial groups: mesophilic bacteria (plate count agar ( 16 )), yeasts and moulds (potato dextrose agar ( 16 )), enterobacteriaceae (Violet Red Bile Glucose Agar ( 17 )), coliforms (Violet Red Bile Agar ( 16 )), lactic acid bacteria (MRS agar ( 18 )) and lactococcus (M-17 agar ( 19 )).…”

Section: Methodsmentioning

confidence: 99%

Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content

Panitsa,

Petsi,

Kanellaki

et al. 2024

Food Technol. Biotechnol. (Online)

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Research background. Nitrite salts are among the most used preservatives in meat products as they ensure their safe consumption. Despite their positive effects on food safety and stability, many side effects on human health have been reported, leading to the need to reduce their use. Therefore, the aim of this study is to produce veal products with low nitrite content through low diffusion of potassium nitrite and to study their microbiological characteristics. Experimental approach. Edible tubular cellulose from leaf celery was produced and KNO2 was encapsulated in this material. This was achieved in two ways: by impregnation of tubular cellulose in a KNO2 solution under stirring and using starch gel as a stabilizer. Two samples of impregnated cellulose were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. Similarly, two samples of cellulose with starch gel were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. The KNO2 diffusion in different depths of the meat was measured and its effect on the microbiological characteristics of the meat was evaluated. Τhe experiment was carried out in duplicate. Results and conclusions. A satisfactory percentage of about 70 % of the initially encapsulated amount of KNO2 was diffused in the meat, while the rest remained in the pores of the delignified leaf celery. The migrating amount of KNO2 proved to be effective in preserving meat, as the microbiological load decreased significantly (especially within the first 12 h, from a decrease of 0.6 log CFU/g up to 2.4 log CFU/g). Novelty and scientific contribution. The demand for meat products with low nitrite content is constantly increasing and the results of the present study are promising for the development of this technology in scale-up systems and on an industrial scale. This innovative approach could lead to products with controlled diffusion of the preservatives.

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Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste

Martínez-Martínez

Quiroz

Garza

et al. 2023

CyTA - Journal of Food

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Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life

Cited by 4 publications

References 14 publications

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content

Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste

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